Aged Beef With Grilled Vegetable Salad and Anchovy Butter

The meat for the dish should be aged on the bone for 20 days. At Rockpool we age rumps and loins, including the fillet, but you could get the butcher to age a standing rib for you, which would serve about six to eight people. Fillet is more tender, but for flavour, it is best to use rump. At Rockpool we cut the meat into very large steaks and grill longer to achieve a really crisp, smoky crust (it is so thick it will still be melting and rare in the middle). The flavours of the anchovy butter, beef and charred vegetables are meant for each other. Remember to turn the meat once only during cooking.